carbon tech - burlodge canada · the number of base stations you need is only determined by the...

Carbon Tech

Featuring

Burlodge B-Pod Boost ‘n Go is a new concept for heat and serve(hot trayline) applications. The system has been developed byCanada’s leader in meal delivery systems and utilizes the mosttechnologically advanced equipment available. The biggestbenefit of Boost ‘n Go is that hot foods are hot and cold foodsare cold. This is not the promise offered by heated pelletsystems. Rather the promise of hot and cold food at the rightservice temperatures is the outcome when you choose to useBurlodge’s B-Pod Boost ‘n Go.

REACH NEW HEIGHTS

The operational process of Boost ‘n Go is to fill a tray cart (thePOD) with hot and cold food on the trays directly from thetrayline. Take the POD to a Base Station (the heating andcooling unit) and nest the POD underneath. The Base Stationwill automatically begin sending hot convected air throughoutone half of the tray cart (the half that has the hot food on it)while the other half of the tray cart receives cold air to keepthe cold food cold. The Base Station actually boosts thetemperatures so hot food gets hotter and cold food getscolder. This action puts energy back into the food that hasbeen lost at the trayline. Let it boost for 15-20 minutes (20minutes may be required if foods from trayline arebelow/above certain temperature minimums) and then de-nest the POD and take it to the floor for tray service. The BaseStation is then vacant and can accept a new Pod from thetrayline. The number of Base Stations you need is onlydetermined by the speed of your trayline and the size of youroperation. The process continues until all floors are served.Once meal service is complete, you can collect the soiledtrays back on the POD or use a dedicated soiled handling cart.The POD can be spray washed and sanitized ready for thenext trayline and Boost ‘n Go procedure.

What Is Boost ‘N Go ?

How Does It Work ?

Trays are prepared at the trayline

Trays are placed inside POD

Once full, POD is taken to Boost area (Base Station)

POD is nested under Base Station for Boosting (hot and cold)

BoostingDe-nest POD and take to patient ward

Boost ‘N Go

POD B

POD C

POD D

POD E

POD F

POD G

POD H

POD I

POD A

Off the Trayline at 6th Minute

Start Trayline at 0 Minute Mark




Off the Trayline at 31st Minute





24 Trays

24 Trays

15 Trays

22 Trays

24 Trays

24 Trays

24 Trays

9 Trays

24 Trays

Boost

GO

Note: - a 20 minute boost

may be required if foods

from trayline are not at a

minimum temperatures

First you need a tray and a trayline, somefood and some dishware. With Burlodgeequipment you will have a very lightweighttray compared to pellet systems. Take 20trays in a cart and you have a hugedifference (up to 40lbs) when compared to acart full of heavy bases and lids.

Then you need a tray cart. For Burlodge thisis the POD and for the most advancedapplication , select the POD CT (CarbonTech). The POD CT is the most lightweightcart and is made of a combination ofattractive and durable carbon fiber andstainless steel. The POD can fit 20,24,26, oreven 30 trays.

From here, you need some Base Stations toallow you to charge your trays carts withheat as well as cold air prior to meal service.The Base Station will accept the POD as itgently nests underneath and then the BaseStation will provide the boost of hot andcold the trays need to get back to servicetemperature.

What Do I Need ?

There are a number of great reasons why Boost ‘n Go withthe B-Pod Meal Delivery System is an amazing alternative toheated pellet systems or even the RTS from Burlodge. Hereare a few:

1. The POD Carbon Tech (CT) is very lightweight and easy tomove throughout corridors

2. Depending on your trayline speed, you will only need alimited number of Base Stations compared to PODS. Forexample, for a 550 bed hospital needing 28 PODS, oneonly needs 4 Base Stations to provide Boost ‘n Go services

3. The POD can be spray washed to clean and sanitize4. The POD has no technology on-board and so will require

little in the way of maintenance apart from somemechanical tweaking from time to time

5. The POD has a flat top supporting ward stock deliveryduring meal time service

6. The Base Station can be converted to a Cook Chill(Retherm) system with the change of basic programparameters and settings

Why Boost ‘N Go with B-Pod?

B-PodThe B-Pod is a state-of-the-art meal delivery system designed to provide excellentsolutions in work flow, staff safety, floor space requirement, food quality, customersatisfaction, and food temperatures. The unique nesting system uses a Base Stationthat holds the mechanics and electrical know-how, to provide consistent convectionheating and cooling while the Pod carries the individualised trays from productionthrough regeneration and then to the consumer. The Pod rolls and nests into the BaseStation and through unique vertical airflow dynamics the Base Station exchanges itsheating and cooling of the food on trays inside the Pod below. The B-Pod is amanipulation-free system – simply roll in and nest, roll out and serve to your guest.

The Base StationThe Base Station supplies unique vertical thermo-convection forced air ventilation forboth the hot and cold section, driven by a high velocity motor to ensure proper andeven air temperature throughout the chamber of the Pod.

The PodThe Pod rolls easily on four heavy duty double bearing castors. The recessed handlesare designed to be human factor friendly and the doors open 270°. The Pod is fittedwith a heavy duty wrap-around rubber bumper. It can be fitted with 20 or 24 trayslides (Pod Short) or it can have tray slides to hold 26 or 30 trays (Pod Tall). Nesting thePod is achieved by simply sliding it underneath the Base Station. In this position, thePod automatically and without manipulation can receive heating and cooling and whileit nests in the Base Station, all the trays can be accessed without ever having to de-nest the Pod.MANIPULATION-FREE SYSTEM by having the Pod nest within the Base Station and nothaving to open and shut doors or docking and inserting removable racks. Thisessentially becomes a one piece system, thus having a simple and manipulation-freesolution.SPACE EFFICIENT BASE STATIONS are mounted to the floor, facilitating ease ofinstallation within any space. They can be fitted back to back or side by side, allowingflexibility in layout and maximising space requirements.

Pod Carbon TechNew Features

2009

Burlodge

Carbon Fiber Flat TopWhen nested to the Base Station, the carbon fibre top slides open to allow vertical and even flow of hot and cold air. When travelling, the carbon fibre shutter is closed maintaining temperatures within the tray carrier.Carbon Fiber Doors

Lightweight yet durable, the Pod is fitted with two doors allowing full access to all trays even when nested. The inherent strength of carbon fibre will help the Pod remain attractive and long lasting.

Stainless Steel BaseExtra attention has been given to the structure starting from the ground up. The stainless steel base limits the pressures of transport.

Plastic Hard Wearing BumpersAdded safety and protection is provided to the overall frame using a new substrate of plastic bumper which is non marking and very durable.

Aluminum ExtrusionThe use of aluminum shaped vertical supports as part of the chassis construction provides added structural integrity while using less weight and limiting cost of manufacturing.

Antimicrobial Frame Mounted Door LatchThe door latches are mounted directly onto the frame and not the door for improved protection from damage. Latches are fitted with locking devices as standard.

Antimicrobial Hand GripsThe everyday presence of pathogens on common hospital surfaces is well documented, andreducing the environmental reservoir is recognized as a positive step as part of an overallstrategy to reduce nosocomial infections. 1, 2 The addition of antimicrobial surface coatings offer the potential for self-decontamination. Hand grips are recessed and protected.

Wenzel RP and Edmond MB, Ann Intern Med. 2003;139:592-593Dix K, Infect. Control Today, 7;10:28-30

H

L W

Carbon Fiber DoorsLightweight yet durable, the Pod is fitted with two doors allowing full access to all trays even when nested. The inherent strength of carbon fibre will help the Pod remain attractive and long lasting.

Short Pods were once 165kg and with Carbon Fiber Doors the Pod is now 137kg, a 16% reduction in weight. The Tall Pod was once 185 kg but today is 157 kg ,a 15% reduction in weight.

Reversed Frame GasketsTo reduce the amount of food debris that can get caught in frame gaskets, the gaskets have been situated to deflect debris away from the chamber and not accumulated soil or water.

Carbon Fiber Flat TopWhen nested to the Base Station, the carbon fibre top slides open to allow vertical and even flow of hot and cold air. When travelling, the carbon fibre shutter is closed maintaining temperatures within the tray carrier.

Thinner than previous model.

Antimicrobial Frame Mounted Door LatchThe door latches are mounted directly onto the frame and not the door for improved protection from damage. Latches are fitted with locking devices as standard.

Inside Door Mini Grip HandleAfter opening each door and swinging the open door (s) 270 degrees to the bumper mounted door catch, one can now release the door from the bumper catch by using a small finger grip that is mounted on the inside of each door

Bumper Mounted Door CatchA new door catch has been mounted on the bumper to accept both doors as they open and rest at 270 degree opening.

Removable Roof Section for CleaningThe roof solid baffle can now be removed by sliding the s/s roof section out and away from the Pod. This facilitates cleaning

Easy to Remove Internal Side Panels for CleaningWith the snap of the side wall fastening clasps, each side wall (baffle) can be removed from the Pod completely. This helps with cleaning .

Antimicrobial Hand GripsThe everyday presence of pathogens on common hospital surfaces is well documented, andreducing the environmental reservoir is recognized as a positive step as part of an overall strategy to reduce nosocomial infections. 1, 2 The addition of antimicrobial surface coatings offer the potential for self-decontamination. Hand grips are recessed and protected.

Wenzel RP and Edmond MB, Ann Intern Med. 2003;139:592-593Dix K, Infect. Control Today, 7;10:28-30

Bologna , Italy

Boost N Go

Combine Burlodge Products and Programs

and build the ultimate meal delivery system

Carbon Tech

carbon tech - burlodge canada · the number of base stations you need is only determined by the...

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